HOW TO MAKE SMOKED BRISKET - BRINED, DRY RUBBED AND CHERRY WOOD SMOKED
Steps:
- Toast all seeds lightly in a sauté pan to extract essentials oils and toast slightly. Allow to cool.
- Bring water to a boil and mix all Brine ingredients in a container large enough to allow meat to be covered in brine. Make sure sugar and salt are dissolved.
- Add the ice to cool brine down and submerge the beef brisket.
- Brine for two days or more if desired in refrigerator, covered.
- Mix rub ingredients together in a small bowl.
- Rinse off brined brisket. Shake off excess water and apply dry rub. Press rub mixture on to meat, allow to rest for two hours, covered and refrigerated.
- Soak your wood chips. Bring meat to room temperature. Place dry rubbed brisket in the smoker set at 225°F for an hour and a half per pound. Add the smoke chips or pellets per smoker manufacturer instructions. (See Note 1).
- Let rest 1 hour and slice across the grain and serve!
Nutrition Facts : Calories 592 kcal, Carbohydrate 59 g, Protein 48 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 140 mg, Sodium 918 mg, Fiber 3 g, Sugar 53 g, ServingSize 1 serving
BRINED & SMOKED BRISKET RECIPE - TRAEGER GRILLS
Here's our ultimate brined and smoked brisket. This beef brisket is brined, seasoned generously with Traeger Beef Rub and cooked over mesquite.
Provided by Traeger Kitchen
Categories Beef
Number Of Ingredients 6
Steps:
- Dissolve the salt and sugar in the boiling water. Add the ice, then let cool to room temperature.
- Place the brisket in the brine and cover. Transfer to the refrigerator to brine overnight.
- Remove the brisket from the brine and pat dry with paper towels. Season evenly with the Traeger Beef Rub.
- When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.
- Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side down. Close the lid and smoke for 3 hours.
- Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Increase the Traeger temperature to 275℉.
- Return the wrapped brisket to the grill and re-insert the probe. Close the lid and cook until the internal temperature reaches 204℉, 3-4 hours more.
- Unwrap the brisket, then return to the grill, close the lid, and cook for 30 minutes more.
- Remove the brisket from the grill and let rest for 15 minutes before slicing against the grain and serving. Enjoy!
SMOKED CIDER BRISKET
Provided by Patrick and Gina Neely : Food Network
Time 10h20m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Soak the hickory chips in water for 1 hour before grilling.
- For the brine: Combine the apple cider and water in a large, oval Dutch oven. Add the salt and sugar and stir until it dissolves. Add the black peppercorns and bay leaves. Add the brisket and let soak in the brine solution for up to 3 hours in the refrigerator.
- For the rub: Combine the salt, paprika, pepper, sugar, and onion powder together in a bowl.
- For the sauce: Add all the ingredients to a saucepan and simmer for 5 minutes so the butter can melt and the flavors can marry.
- For the brisket: Set up your smoker with charcoal and hickory chips using indirect heat. Heat the grill to 275 degrees F.
- Remove the brisket from the fridge. Drain from the brine and pat dry with paper towels. Place on a rimmed sheet tray. Rub the brisket with the spice mixture.
- Place the seasoned brisket fat cap side up on the grill and smoke for 2 hours with the grill lid covered. (Starting with the fat cap side up allows the fat to melt into the brisket, adding moisture and flavor.) Flip and smoke 2 more hours. Check and refill charcoal levels and hickory chips throughout the smoking process, keeping the temperature at a constant 275 degrees F.
- Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Place back on the grill for 1 1/2 more hours.
- Remove the brisket from the grill, unwrap the foil, brush the brisket with sauce (or serve on the side), tent with foil, and let rest for 30 minutes before slicing across the grain. Drizzle more sauce when serving.
SMOKED BBQ BRISKET
Provided by Bobby Flay
Categories main-dish
Time 5h10m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
- Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
- Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.
BASIC BRINE FOR SMOKING MEAT
This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will.
Provided by Smokin' Ron
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)
Nutrition Facts : Calories 26.1 calories, Carbohydrate 6.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2852.1 mg, Sugar 6.7 g
More about "brined and smoked brisket food"
BIG WEDGE SALAD WITH SMOKED BRISKET AND BLUE CHEESE - FOOD …
From foodnetwork.com
Author Rocco DiSpiritoSteps 2Difficulty Easy
BRINED SMOKED BRISKET RECIPE - FOOD NEWS
From foodnewsnews.com
HOW DO I BRINE BRISKET? (WITH PICTURE) - DELIGHTED COOKING
From delightedcooking.com
BRINED SMOKED BRISKET RECIPE - FOOD NEWS
From foodnewsnews.com
SHOULD YOU BRINE YOUR BRISKET? - THE MEAT SMOKING GUY
From themeatsmokingguy.com
THE BEST SMOKED BRISKET RECIPE - THE BEARDED BUTCHERS
HOW TO USE LIQUID SMOKE ON BRISKET RECIPES - STEVEHACKS
From stevehacks.com
SHOULD YOU BRINE BEEF BRISKET? - TEST FOOD KITCHEN
From testfoodkitchen.com
SMOKED CORNED BEEF | KEVIN IS COOKING
From keviniscooking.com
CAMPFIRE STEAK STRIPS - LEARN TO SMOKE MEAT WITH JEFF PHILLIPS
From smoking-meat.com
SHOULD I BRINE BRISKET? WE ASKED THE PROS – MEAT …
From meatsmokinghq.com
SHOULD I BRINE BRISKET? THE STEP-BY-STEP GUIDE - BLACK BARK BBQ
From blackbarkbbq.com
SMOKED BRISKET BRINE RECIPE - EASY RECIPES
From simplerecipe101.com
BRINE RECIPE FOR SMOKED BRISKET : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
HOW TO MAKE BRINED SMOKED BEEF BRISKET - BRADLEY SMOKER
BRINE BRISKET: SHOULD IT BE DONE? TIPS & TECHNIQUES - BBQ HOST
From bbqhost.com
CITRUS BRINED SMOKED SALMON – RECTEQ
From recteq.com
[HOMEMADE] SMOKED BRISKET : R/FOOD - REDDIT.COM
From reddit.com
SHOULD YOU BRINE A BRISKET BEFORE SMOKING? - SMOKERGRILLGIRL.COM
From smokergrillgirl.com
10 BEST BRINE BEEF BRISKET RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love